North African Couscous and Pomegranate Salad
Serves: 6 People
- 100g couscous
- boiling water
- 1tbs extra virgin olive oil
- 2tsp Valdespino sherry vinegar
- 1/2 tsp ras-el-hanout
- juice and zest of one lemon
- freshly cracked black pepper and salt
- 100g diced dried apricots
- seeds from one pomegranate
- 1 green pepper, diced
- 1tbs chopped fresh mint
- 1tbs chopped fresh continental parsley
- Place the couscous in a large mixing bowl, add salt and freshly cracked black pepper, ras-el-hanout, juice of one lemon, olive oil, sherry vinegar and the diced dried apricots and mix well.
- Pour the boiling water over the couscous until just covered, stir and if it looks a bit dry add another dash of boiling water. Cover the bowl with cling film and let the couscous stand for 6 minutes.
- Use a fork to fluff the couscous, if the couscous is a bit hard and dry add another dash of boiling water, let it stand for a further few minutes and fluff again.
- While the couscous is absorbing the water prepare the rest of the ingredients. Wash the green pepper, cut in half and remove the seeds. Cut into long strips and then into small dice.
- Chop the herbs and deseed the pomegranate.
- Once the couscous is ready add the diced peppers, chopped herbs and pomegranate seeds along with the lemon zest. Mix and adjust the seasoning if needed.
- If the salad is a bit dry add dash of extra virgin olive oil, but only a small amount.
- Serve with a sprinkling of the pomegranate seeds as a garnish and salad leaves such as miniature mizuna and mustard leaf.
All products marked in bold are available to purchase through Vegetarian Express.